WHISKEY SOUR:
2 1/2 oz whiskey
2 oz lemon juice
2 oz sugar syrup
1 small spoon powdered sugar.
This is simply too tasty. One does need the extra whiskey, or to eyeball smaller portions of lemon juice and syrup and sugar in order to balance properly. I have yet to try a whiskey sour with a serious whiskey, and I would guess that (like the Ward 8), it would require a rye, or something that imparts a spice flavor.
Saturday, January 29, 2011
Friday, January 28, 2011
skirt steak fajitas
Skirt steak is new for us. Kind of sad, really, given that this cheap cut is flavorful and versatile. Makes a quick and easy fajita steak, easy to chop and good to chew on. Here is the basic formula for the green egg:
COOKING
1 minute sear (700 degrees)
3 minutes per side (cut airflow to egg--temp usually sits at 350-450)
The result is a reasonably crusted exterior, with an internal temperature from rare to medium depending on the thickness of the cut, which varies along the slender skirt cut. Go longer for fajitas, as rare skirt steak is unbearably chewy. Medium is still juicy, and has that rich flavor associated with the skirt and hanging cuts. So my guess would be that I could up this to 4 minutes per side without damaging the quality of the meat.
PREPARATION
No rub. Salt, pepper, and paprika dusting. This is the second time doing this with skirt steak, and it gives me a basic sense of its flavor. Any rub should accentuate the meat's rich flavor. Some combination of sweet and spice would be nice. Perhaps a chili powder-paprika rub, with a search for a third ingredient (cocoa; cinnamon; cardamom, all potentials).
COOKING
1 minute sear (700 degrees)
3 minutes per side (cut airflow to egg--temp usually sits at 350-450)
The result is a reasonably crusted exterior, with an internal temperature from rare to medium depending on the thickness of the cut, which varies along the slender skirt cut. Go longer for fajitas, as rare skirt steak is unbearably chewy. Medium is still juicy, and has that rich flavor associated with the skirt and hanging cuts. So my guess would be that I could up this to 4 minutes per side without damaging the quality of the meat.
PREPARATION
No rub. Salt, pepper, and paprika dusting. This is the second time doing this with skirt steak, and it gives me a basic sense of its flavor. Any rub should accentuate the meat's rich flavor. Some combination of sweet and spice would be nice. Perhaps a chili powder-paprika rub, with a search for a third ingredient (cocoa; cinnamon; cardamom, all potentials).
Juicing for the Sour
Squeezed the rest of the oranges and lemons and made sours yet again. Convinced of the simple superiority of the freshly squeezed juice. While this must seem obvious, it was nonetheless refreshing to detect the difference in flavor.
Sunfire Tangerines make a tantalizing sour.
Must soon try Honey Tangerines and Blood Oranges.
Sunfire Tangerines make a tantalizing sour.
Must soon try Honey Tangerines and Blood Oranges.
The Rusty Nail
Certainly there are variations on the traditional rusty nail recipe: 1 part scotch; 1 part Drambuie. Last night I tried White Horse Scotch cut with Drambuie and it was brilliant. No clear formula, but probably something on the mark of about a 3-1 ratio. All the complex honey and spice flavor without the dreadful sweetness of the rusty nail.
New name for such a thing? Dram Horse? Do I need to add a third ingredient?
New name for such a thing? Dram Horse? Do I need to add a third ingredient?
Board Night Omlettes
So-called because the last Thursday of every month is my volunteer board meeting, which means I must leave the house by 6:30 and my wife teaches until 6 (at the house). This leaves me little time to prepare food. I usually arrive with my daughter circa 5:50, and we quietly crack eggs into bowls, defrost bread for toast, and get ready to run three omlettes down the assembly line and onto the table. Board Night Omlettes are typically smoked salmon and cream cheese, giving the whole thing a rather snooty feel to it. Decadent at least. Notes about my ongoing quest to perfect the Omlette:
1) subtracting yolks may be nice on cholesterol count, but is bad for the texture. One omelette had two yolks; the others had one. Two yolks produced a custard-like texture; one yolk tasted thinner and rubbery by comparison.
2) heat must be carefully regulated. Contrary to Julia Child's video instructions, the omlette pan need not be as hot as you can get it. That tends to burn the butter instantly, imparting bad color to the eggs. It also cooks the eggs too fast, resulting in a tough outer skin. The pan must be hot, but not smoking hot. The butter must be able to melt and turn a nice golden brown before the eggs go in. I've also found that turning the pan off after flipping allows for even cooking while you add the filling. It also cools the pan just enough for the second round, before you apply high heat. The dial setting on my stove that seems to work best is 8, with a preheat of about thirty seconds (or as long as it takes me to put the predone toast down to reheat).
1) subtracting yolks may be nice on cholesterol count, but is bad for the texture. One omelette had two yolks; the others had one. Two yolks produced a custard-like texture; one yolk tasted thinner and rubbery by comparison.
2) heat must be carefully regulated. Contrary to Julia Child's video instructions, the omlette pan need not be as hot as you can get it. That tends to burn the butter instantly, imparting bad color to the eggs. It also cooks the eggs too fast, resulting in a tough outer skin. The pan must be hot, but not smoking hot. The butter must be able to melt and turn a nice golden brown before the eggs go in. I've also found that turning the pan off after flipping allows for even cooking while you add the filling. It also cools the pan just enough for the second round, before you apply high heat. The dial setting on my stove that seems to work best is 8, with a preheat of about thirty seconds (or as long as it takes me to put the predone toast down to reheat).
Wednesday, January 26, 2011
Midweek Sours and Midnight Manhattans
It's been a hell of a January, but I suppose it always is. After three nights of teaching/board meetings until nine (or later), we were both ready for a break. Unfortunately, the only vacation we can take is in the living room.
They are not to be underestimated. The amaretto sour is winter's sweet treat, made possible by widely available citrus. Although I have yet to commit to the Meyer lemons (I'm waiting for this), I have made enough sours to come to the following observations.
basic formula:
1 part amaretto
1 part orange juice
1 part lemon juice
Important to adjust based on acidity of lemons. I have found on multiple occasions that fall lemons are more acidic and need a splash of extra amaretto, and orange juice.
Broke down last night and used the bottled orange juice. Primary problem is that pasteurized orange juice simply lacks the sweetness and brightness of freshly squeezed orange juice. The resulting sour tastes flat by comparison.
The Manhattan:
I am enjoying using Lillet to make Manhattans, but I suffer right now from not having a good reserve bourbon. I experimented with proportions, and found that little mattered--the drink is sweet enough with the Lillet, but lacks the real flavor imparted by truly refined whiskey.
Nonetheless, a nice cocktail hour.
They are not to be underestimated. The amaretto sour is winter's sweet treat, made possible by widely available citrus. Although I have yet to commit to the Meyer lemons (I'm waiting for this), I have made enough sours to come to the following observations.
basic formula:
1 part amaretto
1 part orange juice
1 part lemon juice
Important to adjust based on acidity of lemons. I have found on multiple occasions that fall lemons are more acidic and need a splash of extra amaretto, and orange juice.
Broke down last night and used the bottled orange juice. Primary problem is that pasteurized orange juice simply lacks the sweetness and brightness of freshly squeezed orange juice. The resulting sour tastes flat by comparison.
The Manhattan:
I am enjoying using Lillet to make Manhattans, but I suffer right now from not having a good reserve bourbon. I experimented with proportions, and found that little mattered--the drink is sweet enough with the Lillet, but lacks the real flavor imparted by truly refined whiskey.
Nonetheless, a nice cocktail hour.
Sunday, January 23, 2011
chicken stock to chicken soup
Two experiments with chicken stock, which has become a new favorite in the house. First stock was from one roaster, tin of discarded vegetables and water enough. Second stock started with less water and simmered longer, allowing for a strong reduction--nearly 1/3 of already reduced water content.
The result was 6 cups to 2. The 2 cups were extremely potent. Because I was planning to use it right away, I left it overnight in the fridge. It came out gelatinous. Made soup two nights later out of leftover chicken breast, two bags of remainder egg noodles (not sure how much was there), some celery and carrots. Could have used parsley, and potentially something other than salt to spice it up, but am not sure what at present. First attempt at soup labeled a success.
UPDATE: the reduced stock doesn't work super well for soups, unless you like it thick. More broth would have been better. In future, reserve reduced stock for sauces to intensify flavor without too much sodium addition.
The result was 6 cups to 2. The 2 cups were extremely potent. Because I was planning to use it right away, I left it overnight in the fridge. It came out gelatinous. Made soup two nights later out of leftover chicken breast, two bags of remainder egg noodles (not sure how much was there), some celery and carrots. Could have used parsley, and potentially something other than salt to spice it up, but am not sure what at present. First attempt at soup labeled a success.
UPDATE: the reduced stock doesn't work super well for soups, unless you like it thick. More broth would have been better. In future, reserve reduced stock for sauces to intensify flavor without too much sodium addition.
The First Roast of 2011
Eye of Round tonight. Still don't have the right dish, but of no concern at present.
2.4 pounds of roast
325 for about an hour
450 for last twenty minutes.
Internal temperature at thickest part of the round was 120 when the roast was finally pulled. Quickly pulled, of course, because the Yorkshires are busy cooking and will be ready soon.
UPDATE: eye of round turned out fantastic, if a little rubbery. I have found that all roasts seem to do this, but the eye less so than chuck. Internal temperature is sticky. Center temps appeared at 110 when I pulled it, but everywhere else registered upwards of 140. I let the roast sit for nearly twenty minutes covered in foil, and it was cooked throughout. The juices that accumulated during the waiting period and after carving made a succulent gravy--much better than normal. Waiting to try a roast on the green egg.
2.4 pounds of roast
325 for about an hour
450 for last twenty minutes.
Internal temperature at thickest part of the round was 120 when the roast was finally pulled. Quickly pulled, of course, because the Yorkshires are busy cooking and will be ready soon.
UPDATE: eye of round turned out fantastic, if a little rubbery. I have found that all roasts seem to do this, but the eye less so than chuck. Internal temperature is sticky. Center temps appeared at 110 when I pulled it, but everywhere else registered upwards of 140. I let the roast sit for nearly twenty minutes covered in foil, and it was cooked throughout. The juices that accumulated during the waiting period and after carving made a succulent gravy--much better than normal. Waiting to try a roast on the green egg.
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